Vegetable Moussaka Recipe Recipe

Name: Vegetable Moussaka Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. parsley, chopped; 1/2 c. Parmesan cheese; 1 1/2 lg. onions, minced; 6 tbsp. vegetable oil; 1/3 c. wine; 1/4 c. tomato paste; 1 teaspoon salt; 1/2 teaspoon cinnamon; Black pepper to taste; 3 sm. eggplants (2 pound approximately)

Servings: persons

1/2 c. parsley, chopped
1/2 c. Parmesan cheese
1 1/2 lg. onions, minced
6 tbsp. vegetable oil
1/3 c. wine
1/4 c. tomato paste
1 teaspoon salt
1/2 teaspoon cinnamon
Black pepper to taste
3 sm. eggplants (2 pound approximately)

1
Butter a 13 inch round baking dish.
2
Center an oven rack.
3
Peel and slice eggplant.
4
Cut into halves.
5
Saute/fry onion in 2 Tbsp.
6
oil for 10 min.
7
Stir in parsley, wine, tomato paste, cinnamon, salt and pepper.
8
Set aside.
9
Heat 4 Tbsp.
10
oil.
11
Toss eggplant slices in the oil, then cover pan and cook 5 min.
12
Stir occasionally.
13
Put eggplant in the baking dish.
14
Sprinkle 1/4 c. Parmesan cheese over.
15
Spread the tomato mix over.
16
Sprinkle remaining Parmesan cheese.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. parsley, chopped, 1/2 c. Parmesan cheese, 1 1/2 lg. onions, minced, 6 tbsp. vegetable oil, and more.

Yes, Vegetable Moussaka Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Moussaka Recipe

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